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Friday, August 02, 2013

This Marinated Tomato Salad with Parsley and Marjoram Dressing is one of the best reasons I've found to grow Marjoram!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and I've been making this Marinated Tomato Salad every year since 2008, which is when my sister Sandee gave me the recipe. And if you're not growing marjoram, this recipe is a good reason to plant some!)

When my sister Sandee heard I was growing marjoram in my new herb beds, she gave me this recipe for marinated tomato salad, from a compilation of recipes by her neighbors appropriately called Our Neighborhood Cookbook. That was in June, before Utah had the hottest summer in years and my heirloom tomatoes got stubborn and refused to ripen. Last weekend I had yellow heirloom tomatoes at last, so I made the salad and after one taste I understood why my sister is in love with this recipe. If you have fresh garden tomatoes, make this right away! And summer doesn't last forever, so check after the recipe for ten more good ideas for summer tomato salads to enjoy before it's too late!

Sandee recommended a mixture of different colored tomatoes, but you could definitely make it with all red tomatoes if that's what you have.

Finely chopped fresh parsley and marjoram are important to the flavor here, although I'm thinking you could maybe use oregano in place of marjoram, maybe using a bit less.

The recipe didn't specify doing it, but I put the dressing ingredients in the chopper bowl of my immersion blender and buzzed them together, which gave a lovely green look to the dressing.

Wash and dry tomatoes if needed. Cut each tomato in half lengthwise and cut away stem. part Then cut tomato halves into slices, and cut each slice again to make bit-sized quarter slices. (The original recipe said slices, but I liked having the tomato pieces a bit smaller.) Layer tomatoes in a bowl with a tight fitting lid, alternating tomato colors if you have different colored tomatoes.

Pour dressing over tomatoes, cover, and let marinated for an hour or two at room temperature. (The original recipe called for tomatoes to be refrigerated for a much longer time, but Sandee and I agree they're better when they haven't been chilled.) You may want to spoon the dressing over the tomatoes a few times while they marinate if they aren't all covered.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

30 comments:

Lovely! I have oregano growing in my herb garden, but it is so potent that I seldom use it. I've been thinking about replacing it with marjoram next summer. I do try the oregano to use in the winter, but when it's fresh, I find it overpowering.

Lydia, I really like the fresh marjoram. I also think you might like a plant called Italian oregano. It's a bit less strong than the Greek or Turkish oregano, which I agree, can be pretty overpowering in a dish.

This time I hope I get the right blogger id, yesterday I commented with my Paper Chef id, I have no brains anymore! I really like this idea of actually marinating the tomatoes, that must be perfect to do during the winter when we get rather boring tomatoes! Thanks Kalyn! I see a whole ocean of possibilities here when the annual ones are gone

This is a delicious looking salad! What color! I must try this...mangoes here are great and I'm supposed to get a load of organic tomatoes tomorrow...all that's missing is the marjoram! You are lucky for your herb garden :)

Marion just recently got a big, plump yellow heirloom tomato at one of the local farmers markets here in Chicago. It. Was. Amazing.

This dressing sounds like a great use for them too! I think I might leave out the salt until the end, though. It can have a tendency to leech the juices out of tomatoes—although the oil might help guard against that.

I have not ever used marjoram, but if I see any fresh when I go to the farmer's market this morning, I will pick some up. I was introduced to boxwood basil last night. It looks like thyme, but the leaves are all small and tiny so there's no need to chopping. Have you had any?

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